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Word Count: 1,308
The menu is the restaurant first and last impression It is the most important communication tool between the restaurant and the customers When guests are seated in the restaurant they are given a menu which is the primary communications sales and public tool of the restaurant The purpose of the menu is to inform guest of items available and price to inform employees of the items to prepare and purchase The menu is a mission statement it defines operations concept and communicates that concept to the guests Menu is one of the single biggest influence on an operations development of a loyal guests base and positive return on it investment Menu planning factors Guests come to the restaurant for a pleasurable dining experience and the menu is the most important component in this experiences Menu affects and is affected by the operation design and layout equipment requirement and labor needs The major challenge of the restaurant operator is to provide tastier presentation to offering healthy food options to creating flavors that are nothing short of extraordinary Menu planning objectives Menu must meet or exceed guest expectation - reflect tastes and preferences of the guest Menu must attain marking objectives - what guest wants location prices times - must bring back guests for more visit Menu must meet quality of standard - quality and nutrition go hand in hand - flavor shapes texture palatability flair Menu must be cost effective Menu must be accurate Menu must blend old with new - balance between traditional and innovation - give new menu items to give guests fresh perspective Staff must be able to produce and service items on the menu Menu design factors The menu must begin with the needs and expectations of the guests When design menu there is a several obligatory factors which has to be included in every menu list
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